Grilled Brie with Cranberry Orange Sauce
Goerge Foreman Evolve
This year, look no further than a George Foreman Evolve grill to create specialties of your own ranging from addicting appetizers, to tasty entrées, to delectable desserts and more.
The versatility and convenience of Evolve’s removable and interchangeable plates let expand your at-home menu: grilling, baking, and cooking all in one. Evolve features include a 500 degrees F searing burst; digital time and temperature controls for precision cooking; an adjustable slope that allows excess fat to drip off during grilling or provides a flat surface for baking and cooking; and a floating hinge that accommodates thick cuts of meat, vegetables, and sandwiches. This is an amazing recipe to use your Evolve for.
Wow guests with this simple, sophisticated appetizer that will be sure to impress at any special occasion or casual get-together.
- 1 Cup granulated sugar
- 3/4 Cups water
- 1/4 Cup lemon juice
- 12 Ounces frozen cranberries
- 1 Teaspoon grated orange zest
- 1 Brie round (one pound), six-inch diameter
- 1/4 Cup toasted pecans, chopped
- Assorted crackers, for serving
In saucepan, combine sugar, 3/4 cup water, and lemon juice; bring to boil over medium heat. Stir in cranberries and return to boil. Cook, stirring often, for 10 minutes. Stir in orange zest; let cool completely. Score outer edge of Brie.
Place grill plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover and set cooking temperature to sear and cooking time for 3 minutes. Allow grill to preheat for 5 minutes.
Place brie on grill and close the cover; cook for 5 to 7 minutes or until cheese is heated through but not oozing. Transfer to a platter and spoon some of the cranberry sauce over top. Sprinkle with pecans and serve with crackers.